Bursting with fresh lemon flavor, a tender crumb from a full cup of yogurt, and sweetness from maple syrup, this Lemon Yogurt Cake is the most delicious breakfast or snack—or dessert.
Preheat the oven to 350 degrees F. Coat a 9x5-inch baking pan (metal is best) with nonstick spray.
In a large bowl, stir together the yogurt, maple syrup, butter, eggs, vanilla, lemon juice, and lemon zest.
Add the flour, baking powder, baking soda, and salt.
Gently stir the yogurt mixture into the flour mixture.
Pour batter into the prepared pan.
Bake for 30 minutes, then cover very loosely with foil. Bake for an additional 10-15 minutes, or until lightly golden brown and a cake tester inserted into the center comes out clean. (Make sure the foil is curved over the loaf pan so it doesn't touch the batter. Adding the foil ensures the loaf doesn't overbrown.)
Run a knife around the edges of the cake to loosen from the pan and carefully turn out onto a wire rack. Let cool completely.
Slice, or add the Lemon Drizzle, let harden, then slice.
Notes
Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.
You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
I like using whole-milk regular-style plain yogurt in this cake recipe.
Be sure to use fresh, active baking powder.
Lightly scoop out your flour when measuring, rather than packing it into the measuring cup.
Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
Top with Lemon Drizzle if desired: Stir together 1/4-1/3 cup powdered sugar with 2 tablespoons lemon juice.